Bisquicklemonsquares Recipes

LUSCIOUS LEMON SQUARES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
• In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.
• Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.
• For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.
• Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired.

LEMON SQUARES

Steps:

• Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, 1/2 cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
• Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

BISQUICK® GLUTEN-FREE LEMON SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix, 1/2 cup butter and 1/4 cup powdered sugar until blended. (Mixture will be crumbly.) Press in bottom of ungreased 8-inch square pan. Bake 20 minutes or until lightly browned.
• In medium bowl, mix granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in melted butter. Pour over hot crust.
• Bake 25 to 26 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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Steps:

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BISQUICK LEMON SQUARES

Steps:

• Preheat oven 350 degrees fahrenheith.
• Mix the 1 cup Bisquick and 2 tablespoons powdered sugar, cut in the margarine.
• Press in an ungreased 8-inch square pan, and bake for 10 minutes until light brown.
• Mix together the 3/4 cup sugar, coconut, 1 tablespoon bisquick, eggs, 2 tablespoons lemon juice, lemon rind.
• Pour mixture over slightly cooled baked bisquick layer.
• Return to oven and bake another 25 minutes until set.
• Loosen edges from pan while warm. Cool completely.
• In a small mixing bowl, beat together 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.
• Spread over baked mixture and allow to harden.
• Cut into 1 1/2 inch squares.

BUTTERY LEMON SQUARES

Steps:

• In a bowl with mixer, beat butter with 1/2 cup powdered sugar until mixture is smoothly blended.
• Add 2 cups flour to butter mixture.
• Beat until well mixed.
• Pat dough into a ball.
• Press evenly into a buttered and floured 9- by 13-inch pan.
• Bake in 350°F oven until golden, about 20 minutes.
• While dough bakes, in a food processor or bowl with mixer, whirl granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend.
• Pour onto hot crust.
• Bake until the lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes.
• Remove from oven and dust with remaining 2 tablespoons powdered sugar.
• Cool in pan on a rack.
• With a sharp knife, divide into 24 squares.
• Store in airtight container up to 2 days or can be frozen to store longer.

MORNING GLORY MUFFIN SQUARES

Steps:

• Heat oven to 375°F. In small bowl, mix 1/2 cup Bisquick mix and the brown sugar until well blended. Cut in butter, using fork or pastry blender, until mixture is crumbly; set aside.
• In large bowl, stir 2 cups Bisquick mix, the pumpkin pie spice, walnuts, carrots, raisins and granulated sugar until blended. Stir in milk, oil and egg until blended. Pour into ungreased 8-inch square pan. Sprinkle with streusel.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm.

LEMON SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, confectioners' sugar and salt. Cut in butter until crumbly. Pat into a greased 15x10x1-in. baking pan. Bake 16-20 minutes or until set and top is golden brown., For topping, combine the eggs, sugar, lemon juice, baking powder and salt in a bowl. Pour over crust (pan will be full). Bake 16-20 minutes or until set and top is golden brown. Cool. Dust with confectioners' sugar. Cut into squares.